Carne Asada


1 dried ancho chile peper

1 dried Guajillo pepper

1 fresh poblano pepper cored, seeded & quartered

Juice of 1 orange

Juice and zest of 2 limes

2 garlic cloves quartered

1 tbs soy sauce

1 tsp cumin seed

1 tsp coriander seed

¼ tsp ground cloves

¼ cup ale beer

1/3 cup roughly chopped cilantro

¼ tsp kosher salt

Freshly ground pepper

1 lb flank steak

1 red onion sliced into ½” slices

Microwave dried peppers for 15-20 seconds until pliable and remove stems.  Place all ingredients through freshly ground pepper in a food processor and process into a thick puree.  Lay onions in a single layer in the bottom of an 8×10 baking dish.  Place steak on top of onions and pour marinade over steak, turning to coat.  Cover and refrigerate for 4-8 hours.

Remove steak from fridge ½ hour before grilling and heat grill or grill pan to medium high heat.  Scrape marinade off, place on grill and cook for 5-6 minutes each side or until desired degree of doneness.  Remove from grill and allow to rest for 10 minutes.  Slice thinly and serve with avocado cream, grilled scallions and limes.  Alternatively can be served in tacos or fajitas.

Serves 4